Kale Salad & Cayennade Kombucha Vinaigrette Recipe | GT's Recipes
Menu Close
a Store

Kale Salad & Cayennade Kombucha Vinaigrette


1/2 Bunch Chopped Kale (about 4-5 cups)
2 Tbsp GT's KOMBUCHA Cayennade
2 Tbsp Olive Oil
1/4 tsp Chili Powder
1/4 tsp Salt
1 Cup Diced Bell Pepper
1 Cup Diced Cucumber
1 Cup Quartered Cherry Tomatoes
1/2 Cup Sliced Red Onion
1/2 Cup Raw Almonds, Chopped
Cilantro For Garnish


Wash kale in cold water, then pat dry, de-stem, and chop. Place kale into a large bowl. Add GT’s KOMBUCHA Cayennade, olive oil, chili powder, and salt to taste. Massage the vinaigrette mixture into the kale leaves for 1 minute. Chop vegetables and toss with the salad. Top with almonds and cilantro. Enjoy!

More Recipes